Savory Beef And Bean Soup (Print View)
Hearty soup with tender beef, kidney beans, and vegetables in a rich, spiced broth. Perfect for cozy dinners.
# What You'll Need:
→ Meats
01 - 1 lb beef stew meat, cut into 1-inch cubes
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 1 can (15 oz) diced tomatoes, undrained
→ Beans
08 - 2 cans (15 oz each) kidney beans, drained and rinsed
→ Broth & Liquids
09 - 6 cups beef broth
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
→ Spices & Herbs
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - 1 bay leaf
16 - Salt and black pepper, to taste
→ Other
17 - 2 tablespoons olive oil
# Step-by-Step Directions:
01 - Heat olive oil in a large soup pot over medium-high heat. Add the beef cubes and brown on all sides, approximately 5 minutes. Remove the beef and set aside.
02 - In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes until fragrant and softened.
03 - Stir in the diced bell pepper and tomato paste. Cook for 2 minutes, allowing the paste to deepen in color.
04 - Return the browned beef to the pot. Add the diced tomatoes, beef broth, Worcestershire sauce, smoked paprika, oregano, cumin, and bay leaf. Stir to combine.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 40 minutes to develop the flavors.
06 - Stir in the drained kidney beans and continue simmering uncovered for an additional 15 minutes until the beef is tender and the soup has thickened.
07 - Season with salt and pepper to taste. Remove the bay leaf before serving.
# Expert Suggestions:
01 -
- The smoky paprika and cumin quietly transform a simple broth into something that tastes like it simmered all day at your grandmothers house.
- It reheats beautifully, and honestly I think it is even better the next day when the flavors have had time to mingle and deepen overnight.
02 -
- Do not skip patting the beef dry before browning because moisture is the enemy of a good sear and you will end up steaming the meat instead.
- The soup will look quite liquid before you add the beans, but trust the uncovered simmer because it concentrates and thickens beautifully in those last fifteen minutes.
03 -
- Brown the beef in two batches if your pot is not wide enough, because overcrowding drops the temperature and you lose that gorgeous caramelized crust.
- Toast the smoked paprika and cumin in the hot oil for thirty seconds before adding liquid to bloom their essential oils and deepen their flavor dramatically.